This visit was made to conduct a routine food safety evaluation. I observed frequent handwashing by food workers during the visit. Thank you. Please note the following issues:
1. Ensure that food employees limit their jewelry to one plain ring. Employees may not wear bracelets, watches, etc. because they can inhibit proper handwashing
Note: Provided an update Employee Health Policy poster to facility and discussed its updates and requirements. Please display for all employees to see in a prominent location
*Repeat Observations are Subject to Civil Penalty
- Jewelry Prohibition (corrected on site)
Observation: Observed employee wearing bracelets and more than 2 rings on her hands while preparing foods.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band. Instructed Person in Charge and food employee and rings and bracelet were removed.
- Plumbing / Maintained in Good Repair
Observation: Observed that the mop sink faucet connection is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Mops in Air-dry Position
Observation: Observed that the mops are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/04/2016 | Routine | |
The dish machine was repaired shortly after the inspection. The sanitizer concentration was 100 ppm.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in freezer)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerator.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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07/28/2015 | Follow-up | |
Review EHP with all staff.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in freezer)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) The FPM called for the dish machine to be serviced during the inspection.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at rear handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerator.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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07/24/2015 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. The FPM must inform all employees of the EHP. EHP agreement and discussion tree was given to the FPM.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee who failed to wash his hands for 20 seconds. EHS instructed the employee on proper hand washing during the inspection.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employees must was their hand before putting on gloves. The manager instructed employees when to wash their hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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03/26/2015 | Risk Factor | |
This visit was made to conduct a pre-opening inspection. All observations have been corrected.
Note: Informational binder provided and discussed.
Recommend issuance of Alexandria Health Department Permit. Okay for C/O
No violation noted during this evaluation. | 02/11/2015 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. The following items require correction:
1. Provide light covers for fixtures at front counter and in the walk-in refrigerator.
2. Seal back kitchen hand sink to adjacent wall.
3. Waste line for the 3-compartment sink and dishmachine is not adequately draining.
Please call Alexandria Health Department to schedule a pre-opening when plumbing has been corrected.
No violation noted during this evaluation. | 02/10/2015 | Pre-Opening | |
This visit was made to conduct a construction visit. The following items require correction prior to final pre-opening:
1. Waste water from the 3-compartment utensil washing sink shall properly drain
2. Mechanical dishmachine shall have a visual or audio alarm and a data plate
3. Seal all open junctures
4. A certified Food Protection Manager shall be on site during all hours of operation once establishment is permitted with Alexandria Health Department.
Tentative pre-opening inspections scheduled for Tuesday, February 10, 2015 at 3 PM.
No violation noted during this evaluation. | 02/04/2015 | Pre-Opening | |
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